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Honey & Thyme Slow Roasted Tomatoes

…or What To Do With Too Many Toms

Ingredients (thereabouts)

800g tomatoes – that’s about 8 medium sized ones. (Cherry and baby plums are also good but really any old toms will do)

4 tbsp (60ml) olive oil

1 tbsp (15ml) runny honey

½ tsp dried thyme or other herb(s) if preferred

salt and pepper

optional – garlic cloves, capers

It’s easy!

In a bowl mix oil, honey and herbs. Chop tomatoes into segments or halves depending on size, add to bowl and toss to coat. Tip everything into a shallow baking tray, spread tomatoes into a single layer and season with a little salt and pepper. Roast at 160°C/325°F/Gas Mark 3. This small tray of cherry tomatoes was ready in 1 ½ hours but a larger tray/larger tomatoes can take up to 3 hours. Check regularly and mix a little to ensure even cooking. If using garlic don’t add until about 20 minutes before the end (if you expect it to be edible).

Refrigerate until needed but for the best flavour serve at room temperature. Add to salads and bruschetta, sandwiches and wraps, pizzas and tarts…mix tagliatelle or spaghetti with a little pesto and cream and top with toms…mix with olives and cheese for easy antipasto or tapas…..or layer in a jar with fresh basil leaves (and garlic, capers, olives maybe …) and cover with olive oil for later…makes two jam jars – one for you, one for me 🙂 What do you do with yours?

Thank you for visiting my kitchen.